1. Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a square or round baking pan. Melt the butter and pour it evenly into the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter.
2. Arrange the Topping
Place pineapple slices on top of the brown sugar mixture in a single layer. Place one maraschino cherry in the center of each pineapple slice. Set aside.
3. Make the Cake Batter
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, mix sugar, oil (or melted butter), eggs, milk, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Assemble the Cake
Carefully pour the cake batter over the pineapple layer, spreading evenly without disturbing the fruit.
5. Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
6. Cool and Flip
Allow the cake to cool in the pan for about 10 minutes. Place a serving plate over the pan and carefully invert the cake. Let the pan lift away gently.
Serving Suggestions
Serve warm or at room temperature
Enjoy on its own or with a scoop of vanilla ice cream
Pair with coffee or tea for dessert
Helpful Tips
Do not let the cake cool completely before flipping, as the topping may stick
Drain pineapple slices well to avoid excess moisture
Arrange fruit neatly for the best presentation
Storage
Store the cake covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.
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